Directions

Place water, maitake and shiitake in a medium saucepan, cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and add the carrots and wakame flakes. Simmer 3 to 4 minutes. Add the tofu Chinese cabbage, bok choy and puréed miso. Simmer without boiling for 2 to 3 minutes. Ladle into serving bowls and garnish with scallions.